Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

I like this recipe because it takes about 10 minutes max (pre-oven). Short enough that I can make it while my little monster eats breakfast in his highchair (which is what I did both times I made it).

I used my Ipod to refer back to the recipe because it was easier than my usual method of bringing the laptop to the kitchen and took up less counter space:

A pretty pic of my dry ingredients, pre-mixing…

Mixing the pumpkin with the liquid ingredients…

I had a game plan to avoid screwups since I had done a previous test run. See, the first time I made this, I overfilled the pie crust and in my attempt to transfer it to the oven spilled everywhere (with such a mess that I didn’t even think to photograph, the hubs and I were just trying to mop up pumpkin slop from all over the kitchen.

SO…this time, the crust went into the oven FIRST to avoid a messy transfer.

But we know what happens to the best laid plans:

The pie still turned out ok though!

Those weird blemishes were gone by the next day (Thanksgiving) when I served it too. Not the prettiest due to the burnt crust from where the filling spilled, but overall not bad, and it was delicious, not a sliver left!